Tex-Mex Cheesy Chicken Chowder

This easy-to-make dish travels well to potlucks or other gatherings. "It uses a variety of convenience foods that are stirred together in one big pot, and brings out the great flavor of all the ingredients," says recipe developer Nina Swan-Kohler of Cedar Rapids, Iowa.

Tilapia Tacos with Chipotle Cream

Either fresh or frozen tilapia works well for these tacos. Just rub the fish with seasonings, and it's ready for the skillet. Serve with a creamy chipotle sauce and a zesty combination of chopped onions, tomatoes and cilantro.

Fall Vegetable Fajitas

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak and skirt steak, ensures tenderness. Tip: Pop the steak in the freezer for about 20 minutes before slicing—it should be firm but not frozen. Hold a chef's knife at a 45-degree angle to the meat and thinly cut across the grain.

24-Hour Tex-Mex Salad

Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.

Fajitas

Let your family or guests build their own filled tortillas. The recipe comes from Manny's Restaurante Mexicano in Kansas City. Although Manny makes his pico de gallo, chili sauce, refried beans and Mexican rice, you can substitute purchased products.

Mexican Sausage Strata

This lighter version of a classic brunch dish uses ground turkey sausage, skim milk, light sour cream and reduced-fat cheese to cut down on fat and calories. You can make this up to 24 hours ahead and refrigerate until baking.

Ground Beef and Salsa Chili

Ground Beef and Salsa Chili, from The Dakota Diner in Webster, South Dakota, can be on the table in 30 minutes or less. Customize the heat level to your preference by the spiciness of the salsa you use.